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Article

Effect of Polysaccharide Sources on the Physicochemical Properties of Bromelain–Chitosan Nanoparticles

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Graduate Program in Medical Sciences, School of Medical Sciences, University of Campinas (UNICAMP), 13010 Campinas, Brazil
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Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra (FFUC), Pólo das Ciências da Saúde, 3000 Coimbra, Portugal
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Faculty of Pharmaceutical Sciences, University of Campinas (UNICAMP), 13010 Campinas, Brazil
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Graduate Program in Biosciences and Technology of Bioactive Products, Institute of Biology, University of Campinas (UNICAMP), 13010 Campinas, Brazil
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School of Chemical Engineering, University of Campinas (Unicamp), 13010 Campinas, Brazil
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Laboratory of Industrial Microbiology and Fermentation Process, University of Sorocaba (UNISO), 18010 Sorocaba, Brazil
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Laboratory of Biomaterials & Nanotechnology, University of Sorocaba (UNISO), 18010 Sorocaba, Brazil
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CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4700 Braga, Portugal
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Authors to whom correspondence should be addressed.
Polymers 2019, 11(10), 1681; https://doi.org/10.3390/polym11101681
Received: 30 July 2019 / Revised: 6 October 2019 / Accepted: 10 October 2019 / Published: 15 October 2019
Bromelain, a set of proteolytic enzymes potential pharmaceutical applications, was encapsulated in chitosan nanoparticles to enhance enzyme stability, and the effect of different chitosan sources was evaluated. Chitosan types (i.e., low molecular weight chitosan, chitosan oligosaccharide lactate, and chitosan from shrimp shells) produced nanoparticles with different physicochemical properties, however in all cases, particle size and zeta potential decreased, and polydispersity index increased after bromelain addition. Bromelain encapsulation was higher than 84% and 79% for protein content and enzymatic activity, respectively, with low molecular weight chitosan presenting the highest encapsulation efficiency. Nanoparticle suspension was also tested for accelerated stability and rheological behavior. For the chitosan–bromelain nanoparticles, an instability index below 0.3 was recorded and, in general, the loading of bromelain in chitosan nanoparticles decreased the cohesiveness of the final suspension. View Full-Text
Keywords: bromelain; chitosan nanoparticles; physicochemical characterization; low molecular weight chitosan; chitosan oligosaccharide lactate; chitosan from shrimp shells. bromelain; chitosan nanoparticles; physicochemical characterization; low molecular weight chitosan; chitosan oligosaccharide lactate; chitosan from shrimp shells.
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MDPI and ACS Style

Ataide, J.A.; Gérios, E.F.; Cefali, L.C.; Fernandes, A.R.; Teixeira, M.d.C.; Ferreira, N.R.; Tambourgi, E.B.; Jozala, A.F.; Chaud, M.V.; Oliveira-Nascimento, L.; Mazzola, P.G.; Souto, E.B. Effect of Polysaccharide Sources on the Physicochemical Properties of Bromelain–Chitosan Nanoparticles. Polymers 2019, 11, 1681. https://doi.org/10.3390/polym11101681

AMA Style

Ataide JA, Gérios EF, Cefali LC, Fernandes AR, Teixeira MdC, Ferreira NR, Tambourgi EB, Jozala AF, Chaud MV, Oliveira-Nascimento L, Mazzola PG, Souto EB. Effect of Polysaccharide Sources on the Physicochemical Properties of Bromelain–Chitosan Nanoparticles. Polymers. 2019; 11(10):1681. https://doi.org/10.3390/polym11101681

Chicago/Turabian Style

Ataide, Janaína A., Eloah F. Gérios, Letícia C. Cefali, Ana R. Fernandes, Maria d.C. Teixeira, Nuno R. Ferreira, Elias B. Tambourgi, Angela F. Jozala, Marco V. Chaud, Laura Oliveira-Nascimento, Priscila G. Mazzola, and Eliana B. Souto. 2019. "Effect of Polysaccharide Sources on the Physicochemical Properties of Bromelain–Chitosan Nanoparticles" Polymers 11, no. 10: 1681. https://doi.org/10.3390/polym11101681

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